Recipe by BenevolentEmpress
"This dish is great served with my Lamb Tagine and Cucumber Raita also on this site."
Watch video tips and tricks
1 1/4 teaspoons
ground cayenne pepper
red onion, cut in half and thinly sliced
red, green, or yellow bell pepper, cut into 1" pieces
zucchinis, halved lengthwise and cut into 3/4 inch pieces
grated zest of one orange
1 (14.5 ounce) can
low sodium garbanzo beans, rinsed and drained
1 1/2 cups
1 1/2 cups
chopped fresh mint
Wonderful! Sure to impress your guests at a dinner party - looks quite impressive once served. Don't omit the chopped mint, it is the perfect finishing touch to this couscous! Great melange of flavors, textures and colors. The exotic combination of spices is a true feast for the sophisticated palate. This was a huge hit with my boyfriend (a very picky eater) and my best friend loved this too and she once lived in Morocco! A success!
We didn't care for this. We liked the spices used but the flavor of orange was too strong and the vegetables could be cooked longer before adding the couscous, but that could just be personal preference.
This was very good with the rest of the moroccan dinner I was serving - it went over very well. If you happen to be able to get your hands on ras al hanout season blend, you don't have to worry around with all the different spices - just use a tablespoon of that, and then add the ginger. Places like Cost Plus carry it really cheap!
This dish is delicious and very quick to prepare. I am vegetarian so I replaced the chicken broth by adding the juice drained from the garbanzos to enough water to make 1 1/2 cups liquid and adding some vegetarian chicken style seasoning. I also added 1 tsp. curry powder, 1/8 tsp. garlic and increase the allspice to 1/2 tsp. since I did not have the cardamom or coriander on hand. Instead of orange juice, I use water with 1-2 tablespoons of fresh lemon or lime juice and leave out the orange zest. I did not think I would like the raisins in this, but they added a nice bit of sweetness and blend nicely with the flavors of the recipe.
Very good recipe. Next time I would decrease the broth and couscous to 1 cup each, though - i thought there was a little too much of the couscous compared to the veggies.
The spices were good but I needed to add a little balsamic for additional flavour.
Im only a teen and i cooked this up for my family. It was absolutely delicious and everyone was very impressed.It has a spicy, unique flavour to it which made it so addicting. Thanks for the recipe!
This was a great, flavorful dish! I didn't have allspice or cardomon, and I substituted a videlia onion for a red onion, but it was still delicious and pretty easy to make! Make sure you add the fresh mint for extra flavor. It made a huge difference! Enjoy!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 24
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
See how to make a fast and easy side dish with spring veggies.
Check out this deliciously different take on mac and cheese.
See how to make a Southwest-style couscous salad with a tangy vinaigrette.